Coconut Beef Curry

Ingredients for Coconut Beef Curry

• 675g beef chuck, cut into 1 1/2-inch pieces

• Kosher salt

• 2 tablespoons vegetable oil

• 2 tablespoons unsalted butter

• 1/2 large white onion, thinly sliced

• 4 garlic cloves, finely chopped

• 1 tablespoon finely chopped peeled ginger

• 3 tablespoons curry powder, preferably Indian

• 2 bay leaves

• 2 (375g) cans unsweetened coconut milk

• 900g Yukon Gold potatoes, peeled, cut into 2-inch pieces

• Steamed jasmine rice, coriander, thinly sliced Fresno chilli, and lime wedges (for serving)

Season beef generously with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook beef, turning occasionally, until deeply browned all over, 8–10 minutes. Transfer to a plate.

Pour off all but 1 tablespoon fat from pot. Reduce heat to medium; add butter, onion, garlic, and ginger and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. Add curry; cook, stirring, until it starts to stick to pot, about 3 minutes. Stir in bay leaves, coconut milk, and 240ml water. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork-tender, 30–35 minutes.

Add potatoes, bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25–35 minutes. Thin with water if needed; season with salt. Serve over rice, topped with coriander, chilli, and lime wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.